Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks
Bernat, Neus, Cháfer, Maite, Rodríguez-García, Julia, Chiralt, Amparo, González-Martínez, CheloТом:
62
Мова:
english
Журнал:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.10.045
Date:
June, 2015
Файл:
PDF, 1.17 MB
english, 2015